"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake, by , is from Kaleoolakaikahikinaokala Halau Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maka Valdez
Added: Wednesday, November 15, 2006


2 cups sifted flour
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups grated carrot
1 8-ouonce can crushed pineapple
3/4 cup chopped nuts


1 8-once package cream cheese
1/2 cup butter
1 teaspoon vanilla
8 ounces powdered sugar, sifted

Preheat oven to 350

Sift together flour, baking soda, salt and cinnamon.

Combine sugar, eggs and oil, mixing well. Stir in dry ingredients. Add carrots, pineapple and nuts. Pour into ungreased 9x13 inch pan.

Bake 35-40 minutes.

When cool, spread with cream cheese frosting.


Beat cream cheese until fluffy.
Cream butter into cream cheese and add vanilla. Stir in powdered sugar and beat well until frosting becomes smooth and easy to spread on cooled cake.




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